The “Oscars of the Culinary World,” as the national James Beard Foundation Awards are fondly called by restaurateurs, honored an alum of Kendall College of Culinary Arts and Hospitality Management at National Louis University.
Beverly Kim, who earned a culinary arts degree at Kendall in 2000, together with her husband Johnny Clark, won the Best Chef – Great Lakes Region award for their critically-acclaimed restaurant Parachute at the glitzy James Beard awards ceremony, held at the Lyric Opera House in Chicago.
They bested some formidable competition for that award: Diana Davila of Mi Tocaya Antojeria, Noah Sandoval of Oriole, David and Anna Posey of Elske, Jason Hammel of Lula Cafe and Lee Wolen of Boka.
Three other James Beard awards went to Chicagoans. They included Outstanding Baker to Greg Wade of Publican Quality Bread, Outstanding Restaurateur for Rob Katz and Kevin Boehm of Boka Restaurant Group and Outstanding Restaurant Design for Parts and Labor Design Group, which designed Pacific Standard Time.
Another Kendall Alum, Jennifer Kim, was a James Beard semifinalist in the Best New Restaurant category for her restaurant Passerotto in Chicago’s Andersonville neighborhood.